As a Pittsburgher, I have had these delightful pancakes/crepes on many occasions. When trying to duplicate the recipe, know that I always thought that there was a touch of vanilla in the batter. As for cooking them, one of the owners told me that using a commercial grill was one of the secrets to the success of the recipe. Therefore, folks might get a more authentic product if they use a greased flat grill and less batter. The batter is thin and will spread. When the edges are crispy, it's time to give them a flip. They should not be crispy in the middle.

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